Ricotta Cake

5 from 3 votes

With richness from ricotta, a burst of lemon and vanilla, and the most tender texture, this Ricotta Cake is both delicious and so easy to make. It's delicious for dessert or as an easy brunch dish for a holiday.

Prep Time10

Cook Time26

Total Time36

Course: Breakfast

Cuisine: American

Servings:

Calories: 242kcal

Author: Amy Palanjian

Equipment

Ingredients

Ricotta Cake

1 cup ricotta cheese (made with whole milk preferably)
3 eggs (lightly beaten)
½ cup unsalted butter (melted and slightly cooled)
⅓ cup sugar
2 teaspoons pure vanilla extract
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup fresh lemon juice
2 tablespoons fresh lemon zest

Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Coat a 9-inch round baking pan (metal is best) with nonstick spray. (I also line with parchment paper so it's easy to lift out and slice the cake without scratching the pan; this is optional.)
In a large bowl, stir together the ricotta cheese, eggs, butter, sugar, and vanilla.
Add the flour, baking powder, baking soda, and salt.
Gently stir together. Stir in the lemon juice and zest.
Pour batter into the prepared pan.
Bake for 26-28 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
Remove cake from the oven, let sit for 2 minutes, and invert onto a wire rack. Let cake cool completely.
To make the Lemon Glaze, stir together the powdered sugar and lemon juice in a medium bowl. Stir to make a thick but pourable glaze. Pour over the cake, let sit for a few minutes, and serve.

Notes

Once cooled, store cake in an airtight container for up to 3 days at room temperature or for up to 5 days in the fridge. Warm slightly to serve from the fridge (the cake firms up a bit when it's cold so warming slightly returns it to its softer texture).
You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
This bakes best in a metal pan, rather than glass. If baking in glass, the middle will take longer to set. Follow the recipe, then cover with foil and bake for an additional 10 minutes.
Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
Serve with berries, if desired.

Nutrition